Specially For the Pancake Week

Specially For the Pancake Week

This year’s pancake week is at its height and we want to tell you about a young entrepreneur whose name is Yermek and who has a small pancake business.

Specially For the Pancake Week

He combines his business with working in the Pension Fund. The idea to open a pancake stall occurred to him three years ago. He did a big job analyzing the market, collecting information and calculating. He had just $15,000 to start his business and this is exactly how much he spent. This spring his pancake stall is going to celebrate its first birthday.

Specially For the Pancake Week

He has to make dough at home because the stall is too small for that. He and his wife designed the recipe for their pancakes by themselves by mixing the ingredients in different proportions. They have their own cooking secrets (special temperature of milk and time of kneading) which allow them to preserve their dough fresh all day long .

Specially For the Pancake Week

His wife Anastasia sells pancakes. She liked the idea of opening their own pancake stall and she always supports her husband in all his undertakings.

They make 3 to 4 liters of dough on workdays and about 5 liters on Sundays.

Specially For the Pancake Week

Their son is 18 months old and he sometimes helps his parents to knead pancake dough.

Specially For the Pancake Week

They have to bring the dough they’ve just made to the stall.

Specially For the Pancake Week

The man took a day off to personally show you how they sell pancakes.

Specially For the Pancake Week

The stall brings about $270 a month but the business is just developing. Once the pancake stall opened, they fined them $400 for not installing a cash register in time. They could have made a warning at first.

Specially For the Pancake Week

This is the stall. Yermek bought it with a good discount.

Specially For the Pancake Week

His wife sells pancakes on workdays while he works at weekends. Yermek says that patience is what important when you start your business. Stick to your idea no matter what.

Specially For the Pancake Week

People love this place because they are sure in cleanliness and neatness of the stall and its owners.

Specially For the Pancake Week

They disinfect their hands before making pancakes with medical disinfectant used by surgeons.

Specially For the Pancake Week

Waiting for the stove to heat to 300 degrees.

Specially For the Pancake Week

It took them some time to learn how to make pancakes without that “you must spoil before you spin” rule.

Specially For the Pancake Week

Their pancakes are very tasty and nourishing which also attracts a lot of foodies.

Specially For the Pancake Week

Their pancake stove is the largest in the city (40 cm in diameter) and is very convenient to make pancakes on.

Specially For the Pancake Week

Each pancake has a weight of 120 g but is is also very thin at the same time.

Specially For the Pancake Week

They offer 14 fillings to choose from – condensed milk, banana&chocolate, red caviar, chiken&sauce, ham&cheese, jam, salmon, maple syrup, honey, cottage cheese…

Specially For the Pancake Week

In future, Yermek hopes to increase his business by offering more fillings for their pancakes and maybe soups. He also wants to buy tables for his clients to sit at.

Specially For the Pancake Week

They do not have their proprietary packing yet.

Specially For the Pancake Week

Prices for their pancakes vary from $0.81 to $3. The most expensive pancake (with red caviar) will cost you almost 10$.

Specially For the Pancake Week

Those who may find these prices high should think about how much ingredients cost today. Nevertheless, people love these pancakes and come here to have a bite over and over again.

Specially For the Pancake Week

Their whole life is ahead of them and best is to follow!

Location: Kazakhstan

via voxpopuli.kz

13 thoughts on “Specially For the Pancake Week”

  1. Yes, it is French style, but who cares, as long as the pancakes are made with good ingrediants and are tasty ?
    Good luck Yermek. By the way, in Brittany (a Celtic region of France), “la galette-saucisse” is also very popular. It’s a pancack made of a blend of plain flour and sarasin flour with a local sausage (porc, spices and herbes). It would be a good idea with a local sausage, non ?

  2. Real easy to spend money on a new business, anything related to food needs regular health inspections and extra licencing. like he was saying earlier 400$ fine for “no cash regester” .. probably should have reported it “stolen” before he bought it 🙂

Leave a Comment